Рецепт Salted Caramel Rice Krispie Treats
Do you guys wanna know something weird? We’re 6 1/2 years into this blog, over a thousand recipes into this blog, and I haven’t posted much in the Rice Krispie treat department; all except one are Sara’s, and the only one I posted was more about the crafty element than the treat iteself. “But Kate,” you say, “that isn’t that weird. Stop being a drama queen.” But the weird thing is that Rice Krispie treats are one of my all-time favorite sweet snacks, ultimate weaknesses, things I absolutely cannot have in the house, lest I eat them all and blame it all on my children. Those gigantic ones they have at delis and Noodles & Company? Get thee hence, Satan. I can’t stop thinking about them the whole time I’m eating my reasonably balanced Bangkok Curry. I. Love. Rice Krispie Treats.
But if there’s one thing in my universe that rivals my love of Rice Krispie treats, it’s salted caramel. So naturally, if there’s a chance to combine two of my favorite things, I’m going to be all over that. The best news is that you can make these in, like, 15 minutes tops and then if you freeze them, you’re never more than 30 minutes away from salty/caramel-y/crispy/chewy/perfect texture-y goodness.
You’re going to need Rice Krispies, mini marshmallows, unsalted butter, brown sugar, heavy whipping cream, and kosher or flaked sea salt.
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt.
Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
Note: These are categorized, among other things, under gluten free. As always, if you need this to be gluten free, make sure the cereal you’re buying says it is gluten free on the packaging–not all puffed rice cereal is considered gluten free.
Salted Caramel Rice Krispie Treats
Recipe slightly adapted from Food Network
Ingredients:
- 6 cups Rice Krispies
- 1 stick unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
- 1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows
Instructions:
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.